Cuisine: French | Course Type: Appetizers
Queezle_Sister from Salt Lake City, UT
I've never before made gougeres, or anything like it. It seemed so odd to me to boil water&milk, mix in flour, etc. Dorie Greenspan cautions the cook about how the ingredients go together, and her advice was right on.
Our batch only puffed a bit - like a cookie - but I think it was my fault. To get enough flour, I had to combine all-purpose, bread, and a bit of whole wheat. We will try these again when the pantry is full.
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